Almond Flour Banana Muffins

These almond flour banana muffins are everything you want in a muffin and more. They're light and fluffy but moist and sweet. They're naturally gluten-free and dairy-free too!

Can we give credit where credit is due? Whoever first made a loaf of banana bread was a genius! The starch in bananas converts to sugar as they ripen which makes them all the better for baked goods. You may be surprised what a great team banana and almond flour make.

The nuttiness of the almond flour just makes the banana taste more delicious without weighing it down. If you haven't baked with almond flour yet, these almond flour banana muffins will be the perfect start.

Ingredients

Sugar & brown sugar - I like to use a combination of sugar and brown sugar for texture and flavor. The brown sugar reacts with the baking soda to encourage rising as well.

Vegetable oil - I adore butter but vegetable oil is my choice for most muffins. Vegetable oil keeps quick breads and muffins tender and moist.

Banana - Be sure to use ripe or spotty bananas for this recipe. As a banana ripens, the starch converts to sugar which makes it sweet and creamy. A green banana will be chalky and flavorless.

Eggs - Three eggs may seem like a mistake but it's not. Almond flour does its best work with additional eggs for binding.

Almond flour - Be sure to purchase finely sifted almond flour and not almond meal which is often coarser in texture. I've had good luck with several brands. You can purchase a big bag at Costco or on Amazon.

Baking powder, baking soda, & salt - Baking powder and soda are required for the muffins to rise. Salt is essential for flavor and doesn't actually make the muffins salty. I use kosher salt for it's pure flavor and coarse granules. If you only have table salt than be sure to half the amount of salt in this recipe.

Chocolate chips (optional) - I love the killer combo of banana and chocolate. This is optional but I love to add a heaping ¾ cup of semisweet or dark chocolate chips.

How to Make Almond Flour Muffins

Preheat the Oven

Preheat your oven to 350 degrees. Grease a muffin tin and set aside.

Combine Banana, Sugar, & oil

In a large mixing bowl, combine the mashed banana, both sugars, and vegetable oil. Stir together.

Mix in Eggs

Add the eggs and mix until incorporated.

Add Dry Ingredients

Add the almond flour, tapioca flour, baking powder, baking soda, and kosher salt to the banana mixture. Stir well until a batter forms.

Scoop & Bake

Scoop the batter into the muffin tin. You should get 10 full muffins. Bake for 21 to 22 minutes until the tops are golden brown.

Cool & Enjoy

Let the muffins cool for a bit before removing them from the pan. Enjoy!

A Word on Almond Flour

Many websites will say that almond flour can be substituted for regular flour 1:1 in recipes. I do not find this to be the case. In fact not one recipe I've tried has come out well doing this. Almond flour is much coarser than wheat flour and less absorbent since it's ground almonds. It also doesn't bind as effectively which means it works well with extra eggs.

Recipe Tips & Substitutions

• Almond flour banana chocolate chip muffins - Add a heaping ¾ cup of semisweet or dark chocolate chips to the batter.
• Almond flour banana blueberry muffins - Add 1 heaping cup of fresh blueberries to the batter. Be sure to use fresh blueberries since frozen ones release more liquid and will weigh down the muffins.
• Let the muffins cool before removing them from the pan. If you try to remove them immediately they will fall apart.
• You could also add nuts (walnuts or pecans), raisins, or dried cranberries to the batter.

Other Almond Flour Recipes You Might Love

• Almond Flour Oatmeal Cookies
• Almond Flour Peanut Butter Cookies
• Almond Flour Cornbread [With Cornmeal]
• Almond Flour Chocolate Chip Cookies
• Almond Flour Pancakes [The Best]

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